Description
A refreshing grilled shrimp bowl topped with creamy avocado and fresh corn, perfect for any weeknight dinner or weekend gathering.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- Salt and pepper, to taste
- 1 avocado, diced
- 1 cup fresh corn (or canned/frozen as a substitute)
- 1 lime, juiced
- Fresh cilantro, for garnish
Instructions
- Begin by combining the olive oil, smoked paprika, salt, and pepper in a bowl. Toss the shrimp in the marinade and let it sit for about 10 minutes.
- Preheat your grill or grill pan over medium-high heat. Once hot, place the shrimp on the grill and cook for about 2-3 minutes per side, or until they turn opaque and slightly charred.
- While the shrimp are grilling, cook the corn. If using fresh corn, grill it until tender, then cut the kernels off the cob. If using canned or frozen, simply heat it through.
- In a serving bowl, layer the grilled shrimp, diced avocado, and corn. Squeeze fresh lime juice over the top and garnish with cilantro before serving.
Notes
Serve with warm, toasted tortillas, drizzle of chipotle sauce, or sprinkle of feta for added flavor. Store leftovers in an airtight container for up to 2 days; keep avocado separate.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican